Oven-Baked Kaiserschmarrn with Homemade Zwetschkenröster

Method

1. Make the Zwetschkenröster: halve and stone the plums and put them in a 16 cm pot with the compote sugar, cinnamon stick, cloves, a strip of zest from half the lemon (peeled with a vegetable peeler) and 2 tablespoons of water. Bring to a bubble on medium heat, then lower to low heat and simmer for 15 min, stirring now and then, until the plums are soft but some still hold their shape and the juices are syrupy. Fish out the spices and zest and let it cool.

   Add in this stepPlums (stoned weight; ripe but firm) 300 gSugar for the compote 30 gCinnamon stick 1Whole cloves 2Unwaxed lemon (for zest) ¼

   medium heat→low heat

2. Meanwhile soak the raisins in the rum (warm water for children) for 15 min, then drain.

   Add in this stepRaisins 25 gRum (or warm water) 1 tbsp

3. Preheat the oven to 200 °C. Separate the eggs. Whisk the yolks with the milk, cream, flour, vanilla and the finely grated zest of the remaining lemon until smooth and lump-free, then let the batter rest for 10 min; the flour absorbs the liquid and bakes up more tender.

   Add in this stepEggs 3Milk 100 mlDouble cream 35 mlPlain flour 85 gVanilla extract ½ tspUnwaxed lemon (for zest) ¼

4. Add the salt to the whites and whisk until foamy, then add this step's sugar a little at a time and whisk for 3 min more, until glossy with firm peaks. Fold into the batter in three additions, lifting from the bottom with a spatula.

   Add in this stepSalt 1 pinchSugar 15 g

5. Melt this step's butter in a 24 cm ovenproof pan (with a metal handle) on medium heat. When it foams, pour in the batter, scatter over the raisins and almonds and cook for 2 min to set the underside. Transfer the pan to the oven and bake for 9 min, until puffed like a soufflé and golden on top, and a skewer comes out free of wet batter. The handle will be very hot: leave an oven glove over it as a reminder.

   Add in this stepButter 18 gFlaked almonds 15 g

   medium heat→oven

6. Put the pan back on the hob on medium heat and tear the Schmarrn into large pieces with two spatulas. Add the remaining butter and sugar and toss for 2 min, until glossy and lightly caramelised.

   Add in this stepButter 12 gSugar 10 g

   medium heat

7. Pile onto warm plates, dust generously with icing sugar and serve with the compote, warm or cold.

   Add in this stepIcing sugar 2 tbsp